Chicken Thighs and Orzo -


  • Olive oil see savings
  • 6 chicken thighs (about 2-¼ lb.), skinned see savings
  • 2 14-½-ounces cans diced tomatoes with garlic and onion see savings
  • 1 cup dried orzo see savings
  • 2 cloves garlic, minced see savings
  • 1/3 cup pitted kalamata olives see savings
  • ¼ cup snipped fresh basil see savings
  • + 3 more ingredients
    • 1 6-ounce bag pre-washed baby spinach leaves see savings
    • 1 4-ounce package pancetta, chopped, or 4 slices bacon, chopped see savings
    • 3 ounces goat cheese with basil and roasted garlic (about 1/3 cup) see savings

1. In a 5- to 6-quart Dutch oven cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings in pan (add olive oil if necessary to equal 2 tablespoons). Drain pancetta on paper towels; set aside. Cook chicken in drippings about 10 minutes or until light brown, turning to brown...

View full recipe at SpringPad


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